Creamy salmon & king prawn pasta

There’s so many recipes out there for this fish but I guarantee you this is the one. I’ve tried a lot but this one was the one. It’s quick and super easy to make.

Ingredients; 7 cloves of garlic (minced/grated), large knob of butter, 284ml single cream, pasta (of your choice, I used the shell pasta to catch the sauce), grated zest of 1 lemon, salmon and/or king prawns, black pepper and salt to taste.

Method; first cover the filet of salmon in black pepper, salt, some chilli flakes if you like it a bit chilli and put in the oven. Then mince the garlic into small pieces, add it to a pot of melted butter, i like to add big pinch of black pepper & a sprinkle of salt. Then I add some dried parsley and mixed herbs. Sauté for a couple of minutes then pour in the cream. If you like it saucy get the big single cream pot. Grate 1 zest of a lemon. Let that simmer for 5/7 minutes. Whilst that is cooking, I bring half a mug of lukewarm water which I add a tbsp of cornstarch until it dissolves. This is what will thicken the sauce nicely. Pour into the pot, taste. If it needs more black pepper/salt go ahead and add. Cook the pasta, I like it al dente. Use some of the pasta water to add to the sauce to create more thickness and sauce.

Add the fish. take the salmon out and flake off chunks of it into the sauce pot. Also add the prawns. Start adding the pasta as well and mix

Serve on a plate with Parmesan & chopped parsley to garnish. Enjoy! I’m sorry for the lack of pictures but you know when you’re so hungry you just want to eat anything. Yeah that!

The real Lebanese shawarma Recipe

What you will need.
– thin sliced meat (like fajita style cut) preferably beef with a bit of fat. Just tell the butcher to mix it up. If you have a good butcher and you trust him/her, then let them cut it for you shawarma style. 2Kg
– 4 onions
– 3 tomatoes
– Pitta or lebanese bread
– 1 bunch of parsley
– Tahini
– 2 cloves of garlic
– 2 lemons
– 1 tbsp of vinegar

– Salt
– Sumac
– 2 tbsp of 7 Spices
– 7 peeled Cardamon (key spice)
– Mistiq (key spice)
– Shawarma spice (optional)

Preferably you want to marinate the meat the night before but if you are forgetful like me I did it early this morning. Mix the following spices with the meat; 7 spices, cardamon and mistiq (here you should crush these two together in a pestle and mortar), shawarma spices (if you can get your hands on this premix spice if not don’t worry).

Prep: Slice tomatoes and onions in circle shapes. Lay the meat on a tray then add the tomatoes and onions on top of the meat. Place the tray in a 200 degrees preheated oven for 45 mins.

Side dishes:
1) Taratoor (Tahini Sauce) pour 8 tbsp of tahini in a bowl, add the juice of 1 squeezed lemon, pinch of salt and a small crushed clove of garlic. Mix this in the bowl, it should turn into a thick paste. Here you have to estimate the water quantity. Pour in the water slowly and keep mixing until you achieve a watery consistency (not TOO watery). Obviously keep tasting if it needs more lemon or salt, so add whatever is needed.

2) Roughly chopped bunch of Parsley (place in a bowl)

3) Slice 1 onion into wing like shape (place in a bowl) and sprinkle sumac over the onion.

Once the meat is cooked, you are ready to layer up your shawarma wrap. Get your favourite pita bread, or lebanese bread (what I prefer to use), layer the meat with some of the juicy tomatoes & onions, add the onions covered in sumac, chopped parsley and drizzle the tahini sauce on top. Wrap it up, and munch away. I like to serve this with chips (fries) on the side.

This is very simple and easy dish to make. Its fun to get everyone involved and making their wraps. It does get messy with the juices and tahini sauce dripping from your fingers so make sure you don’t waste any sauce, grab more bread and soak up the juices or let your chips do that too.
Enjoy 🤗

My Delicious Salmon Marinade

I love my salmon to be juicy, zesty, chilly, and garlic-y. One night I just thought let me try all these spices and juices together and let me tell you, when I ate that salmon after it came out the oven…I rushed to my phone to write down what I added before I forgot.

Here is what I added for two fillets of salmon;
– Juice of 1 lemon
– 2 tbsp of soy sauce
– grated ginger (around 3cm)
– 2 grated cloves of garlic (or 3 cloves, if you love garlic go ahead ADD MORE!)
– Fresh chilli or dried chilli flakes (whatever you have, and you can add as much or as little as you like depending on you chilli tolerance)
– Sprinkle of salt & Black pepper
– Sprinkle of Tarragon or any dried herb you have in the cupboard. Coriander or parsley would go just as well too.

I put this in my pre-heated oven for 10-15 mins et voila. Alongside some greens and a salad. I drizzled some olive oil too on my plate for some extra juice-ness.
I would recommend if you have time to marinate this in the morning or a couple of hours before and keep it in the fridge for dinner. You will get a stronger flavour.

Enjoy this one guys! Let me know what you think.